A trio of ration book recipes, these recipes originate from a 1918 edition of The People’s Friend magazine, and use everyday store cupboard and pantry staples.
Simple Supper Recipes from 1918
Today’s Ration Book Savoury Supper Dishes are Sausage Cakes, Cressy Soup and “A Nice Supper Dish”, which is a simple baked vegetarian patty, similar to a crust-less flan or quiche.
All three recipes use basic everyday store cupboard or larder ingredients, and would be more than suitable for a family supper or lunch.
The Cressy soup is a very tasty, frugal and filling recipe from a 1918 copy of The People’s Friend magazine.
I omitted the original suggestion of sugar from the ingredients, as I felt my carrots were sweet enough already, and I also used butter in place of the roast dripping/fat that was suggested in the original recipe.
A Nice Supper Dish
“A Nice Supper Dish” is a fabulous supper dish, that uses bread crumbs, eggs and ham which are baked in a patty tin.
Serve 3 patties per person for a tasty supper with potatoes, steamed greens and tomato ketchup.
Although eggs were strictly rationed during WW2, the rationing was slightly laxer during WW1. Dried eggs can be used in this recipe, it’s usually 1 dessert spoon of dried eggs per 1 fresh egg*.
These are also a great idea for breakfast, serve with grilled tomatoes and mushrooms. *Follow the instructions on the tin.
Sausage cakes is a frugal recipe that makes good use of sausages, or sausage meat.
Using only three main ingredients, plus the seasoning, these are browned and then baked in a self-saucing gravy.
The original recipe says that you cook these for 1 ½ hours, which seemed like long time. So, when I tested the recipe, I cooked them for 45 minutes and they were perfectly cooked, still moist and tender.
Use any sausages to taste, we love this recipe when using pork sausages with apple or pork sausages with leeks too. These are a perfect Ration Book Savoury Supper Dish.
Just like my last post for Wartime High Tea Recipes, these Ration Book Savoury Supper Dishes were made by me, for a special Centenary of the Armistice Day commemorative issue of The People’s Friend magazine in 2018.
I recreated the recipes from the original manuscripts, but with a few modern day substitutes and changes.
I have copied the original recipes above each of my modern day interpretations, which are shared in printable recipe format below, for historical interest.
PLEASE do let me know if you make any of these recipes, I’d love to hear your thoughts, Karen
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Ration Book Savoury Supper Dishes
Sausage Cakes – Original Recipe
Take 1 lb sausages (skinned), 3 or 4 bread crusts, soaked, crumbled, and seasoned with pepper and salt; mix together, and form into small round cakes on a floured board. Fry in clarified fat till brown. Brown a little salted flour; add hot water or vegetable stock, and make a smooth gravy. Stew the sausages gently in the gravy for 1½ hours. Serve apple sauce with it.
- 450g (1lb) pork sausages, skinned
- 4 bread crusts, soaked in a little water and crumbled
- Salt and pepper, to taste (white pepper)
- Butter or oil, to fry
- 1 tablespoon plain flour
- Vegetable stock or hot water
- Apple sauce, to serve
1. Mix the soaked bread with the sausage meat and season to taste with salt and pepper.
2. Shape the mixture into 8 small patties and fry them in a little butter or oil until they are brown.
3. Remove the patties and add the flour to the pan and then whisk in the stock or hot water slowly to make a smooth gravy.
4. Add the patties back to the pan, and simmer over a low heat for 45 minutes until the gravy has reduced and the patties are cooked all the way through.
5. Serve with apple sauce.
The original recipe says that you cook these for 1 ½ hours, which seems like a long time; these were cooked for 45 minutes and were perfectly cooked and still moist and tender. Use any sausages to taste, we love this recipe when using pork sausages with apple.
Nutrition InformationYield 8 sausage cakes Serving Size 1
Amount Per Serving Calories 153Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 9mgSodium 306mgCarbohydrates 17gFiber 1gSugar 3gProtein 3g
Cressy Soup – Original Recipe
Scrape the carrots and cut the red parts only into strips, discarding the insides; 2 lbs are required for this soup. Melt 2 oz roast fat in a saucepan, add the carrots and let them stew, stirring occasionally; add salt and 4 pints stock; let the whole simmer till the carrots are soft. Pour through a sieve, and boil up again with ½ teaspoonful sugar; stir in ¼ pint milk or cream, season with pepper and salt, and serve immediately.
- 900g (2lbs) carrots, peeled and diced
- 50g (2ozs) butter or vegetable oil
- 2.4 litres (4 1/4 pints) vegetable stock, made with 2 stock cubes
- 150ml (1/4 pint) single cream, or milk
- Salt and pepper, to taste (white pepper)
- Fresh parsley, to garnish
1. Melt the fat in a large saucepan and add the carrots; sauté with the lid on for about 10 minutes, stirring now and then.
2. Add the stock, and simmer with the lid on until the carrots are soft – about 15 to 20 minutes. Season to taste and blend with a hand blender until smooth.
3. Add the cream, stir and bring back to a simmer before serving immediately with fresh parsley as a garnish.
This serves 6 people as a starter and as part of a set menu, or 4 people when served as a main meal with bread. It is also lovely whens served with croutons.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 121Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 14mgSodium 324mgCarbohydrates 8gFiber 0gSugar 3gProtein 6g
A Nice Supper Dish – Original Recipe
Take a small quantity of chopped cooked ham, and mix with an equal quantity of breadcrumbs. Have ready some small patty pans, grease these and strew with the ham and breadcrumbs. Into each drop an egg, sprinkle over ham and breadcrumbs. Bake in a fairly hot oven for 10 minutes. Served with brown or tomato sauce and potatoes, these patties are delicious.
- 100g (4ozs) chopped cooked ham
- 100g (4ozs) fresh breadcrumbs
- 6 eggs, beaten
- Salt and pepper, to taste
1. Mix the chopped ham and breadcrumbs together and grease a patty tin or a muffin tin.
2. Divide the mixture between the patty tin, leaving some to sprinkle over the top.
3. Add salt and pepper to the beaten eggs and pour it over the ham and bread mixture.
4. Sprinkle over the remaining ham and breadcrumbs and bake in a pre-heated hot oven, 220C/200C Fan for 10 minutes or until they are puffed up and golden brown.
5. Serve with tomato sauce and potatoes.
I decided to use fewer eggs, as the recipe called for an egg to each patty, which seemed a lot. I also used fresh breadcrumbs, but I suspect that the original recipe used dried breadcrumbs, as was normal in that era.
Nutrition InformationYield 12 patties Serving Size 1
Amount Per Serving Calories 61Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 100mgSodium 187mgCarbohydrates 2gFiber 0gSugar 0gProtein 6g